ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick) ‘abacha’ slices (0.5 mm x 60 mm) and gari. Part of the chips was processed into ‘abacha’ slices and gari to compare the products with those made from fresh roots. The mechanical properties of the products, the hydration kinetics of the chips and the ‘abacha’ shreds as well as the chemical, functional, rheological and sensory properties of the products were studied. The results show that gari from chips and fresh cassava roots were comparable in quality in terms of chemical and rheological properties although gari from dried chips was rated low in sensory attributes.
C, F (2022). Study of Mechanical, Physico-Chemical and Sensory Properties of Products from Four Cassava Varieties. Afribary. Retrieved from https://afribary.com/works/study-of-mechanical-physico-chemical-and-sensory-properties-of-products-from-four-cassava-varieties
C, FRANCIS "Study of Mechanical, Physico-Chemical and Sensory Properties of Products from Four Cassava Varieties" Afribary. Afribary, 26 Oct. 2022, https://afribary.com/works/study-of-mechanical-physico-chemical-and-sensory-properties-of-products-from-four-cassava-varieties. Accessed 24 Apr. 2024.
C, FRANCIS . "Study of Mechanical, Physico-Chemical and Sensory Properties of Products from Four Cassava Varieties". Afribary, Afribary, 26 Oct. 2022. Web. 24 Apr. 2024. < https://afribary.com/works/study-of-mechanical-physico-chemical-and-sensory-properties-of-products-from-four-cassava-varieties >.
C, FRANCIS . "Study of Mechanical, Physico-Chemical and Sensory Properties of Products from Four Cassava Varieties" Afribary (2022). Accessed April 24, 2024. https://afribary.com/works/study-of-mechanical-physico-chemical-and-sensory-properties-of-products-from-four-cassava-varieties